Connecting people through food

Bagels

When I was pregnant with both of my kids I could not get enough bagels in the first few months. I kept our local bagels shop in business for the first 3 months of my pregnancies. Every day for dinner I’d have to have a turkey sandwich on an oatmeal bagel. I also remember practically running back to the car after buying a bag of bagels – not even being able to wait to get home to rip open the bag and dip the entire bagel in the container of mixed berry cream cheese. I could not do it fast enough. I hope no one saw me. A little embarrassing.

Oh how I love a chewy soft bagel. Like a soft pretzel but better. Smother them with cream cheese and jelly while they’re still warm out of the toaster; slice them, schmear with butter and add a slice of cheese; make a sandwich piled high with turkey and veggies; the list goes on and on.

I’ve made bagels before but this recipe turned out even better than the last time I made them. I combined about 3 different recipes and I think I’ve found the perfect one. They really aren’t that hard to make. The idea of having to let the dough raise and then boil them and then bake them sounds a little tedious, but it’s really not that bad. And completely worth it. Since making these last week I’ve already made a 2nd batch.

Let your yeast sit with the barley malt and warm water for a few minutes.

If you don’t have barley malt, you can use molasses or dark syrup.

I boiled them in this big pot. It’s big enough where I can get about 4 in at a time.

I made 12 bagels. Some recipes say it makes 8. I prefer 12 smaller ones.

You can weigh the dough to get them even – but I just eye balled it.

Some recipes say to make it into a ball and then poke a hole through and others said to make into along rope and stick together at the end. I went with the rope.

Once you have them all in their bagel shapes, let them rest for a few minutes…

Make sure your water is boiling good…

Let them boil on each side for at least 30 seconds per side.

Let them drain and put them back on the parchment lined baking sheet.

Get your egg wash ready.

Lightly brush the egg/water mixture over the boiled bagels.

And sprinkle with your desired toppings.

I used kosher salt, black salt, minced onion and flaky sea salt. You could also use oatmeal or poppy seeds or a combo…anything your heart desires…